This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Mashed ingredients rubbed through a sieve or a colander.
A garden weed with thick, fleshy stalks and leaves; it grows prostrate and spreads over the ground in rich soil. Is eaten in European countries.
Used in sugar boiling to prevent graining and is said to give better keeping qualities to the candy than the other acids used. This acid also preserves meat from spoiling: it is the principle in smoke which cures bacon and sausages.
A large variety of clam; esteemed for its flavor although only a portion is eatable. The favorite way of cooking is egged, breaded and fried same as oysters; the clams appear to be in strings in consequence of the hard portions having been removed as they were opened. Can be bought in cans. Quahaugs are more largely used for fish bait than for eating. They are unknown on the other side of the Atlantic.
To be bought at the druggists. An infusion in boiling water with syrup makes fly-poison.
A meringue pudding, made of a rich bread custard baked one inch in depth in a pan, spread over when barely set with fruit jelly or marmalade, covered with soft meringue, sifted sugar on top and baked light color. Eaten with cream.
The popular name of beig-nets souffles, made of the same peculiar paste as petits-chaux and profiterol/es, and cream puffs, which is 1 pint water, 7 oz. butter or lard, 9 oz. flour, 10 eggs. The water and butter boiled together, flour dropped in and stirred and cooked to paste, eggs well.beaten in, off the fire, one at a time. Small spoonfuls dropped in hot lard enough to float them, expand end become hollow. Eaten with sauce or powdered sugar.
A fruit like a pear in shape, useful for preserving, for making jelly and marmalade, but of little importance in comparison with the other large fruits. It is found at its best put up in cans, the long cooking of the canning process being an advantage with so hard a fruit. Can be used in a ma jority of the ways given for other fruits. (See Apples, Apricots, Pears).
In an emergency white turnip radishes may be cooked and served in the place of young turnips, and many prefer them to turnips when nicely cooked.
Radishes should be kept in ice water; the long reds should be scraped or thinly pared in stripes, a stripe of white showing with a stripe of red. Round radishes may be cut with the point of a penknife so that the outside will curl backwards from the white core like a flower in shape. Radishes are eaten with the fingers like olives and asparagus.
In the oblations of garden fruits which the Greeks offered to Apollo in his temple of Delpos, they dedicated turnips in lead and beets in silver, whereas radishes were presented in beaten gold.